Cold Marinated Mushrooms with Whipped St. Andre
Total time: 35 minutes, plus marinating overnight
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- Ingredients:
- 1 tsp. Dijon mustard
- 3 tsp.. lemon juice
- 1/2 cup olive oil
- 1 large garlic clove, mashed
- 2 tsp. fresh parsley, chopped
- 1 tsp. fresh thyme, chopped
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 2 10-oz. pkgs. Baby Bella or
Cremini mushrooms, stems removed
- 7 oz. S t. Andre cheese,
room temperature, rind removed
- 3 tsp. heavy cream
- 1 tsp.. lemon zest
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- In a large zipper-seal bag, combine the first eight ingredients. Add mushrooms, shake until well-coated, and refrigerate overnight.
- Drain mushrooms into a colander. Place rounded side down on a sheet pan lined with paper towels, and lightly pat dry with another paper towel.
- Using a mixer with the whisk attachment, whip the St. Andre®, adding the cream 1 tablespoon at a time and scraping down the sides after each addition.
- With a spatula, scrape the whipped cheese into another zipper-seal bag. Seal and snip off the bottom corner of the bag, creating a makeshift pastry bag.
- Pipe filling into the mushrooms. sprinkle with lemon zest and serve cold.
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